Sea Bass

Also known as:

Black sea bass, white sea bass, giant sea bass, blackfish, rock bass, seabass, Mediterranean seabass, European seabass, robalo, lubina, spigola, branzino, branzini, bronzino, or bronzini.


Waters: Saltwaters worldwide. Black sea bass inhabit Atlantic coastal waters in the U.S., it is harvested off Cape Cod and as far south as Florida.

Sea bass are thin, dark gray or brown saltwater fish, distinguished by a sharp, bladelike upper (dorsal) fin that is usually removed by fishmongers. Giant sea bass, a Pacific coast fish, can weigh up to half a ton or more. The black sea bass of the North Atlantic is relatively smaller and a popular fish to purchase and cook whole.

Generally, sea bass have tender white flesh that is firm in texture, low to moderate in fat content, and mild in flavor.

Best Cooking:

Sea bass is excellent grilled, broiled, roasted, pan-fried, or steamed. Smaller specimens are particularly delicious marinated and roasted whole try not to move the fish while roasting so as to keep the skin intact. The skin of the sea bass is edible and considered delicious.

Buying Tips:

Whole fish should look alive and be displayed over ice. Check for red gills smell for seawater freshness. If the spiny upper (doral) fin has not already been removed, ask your fishmonger to cut it off (it can be dangerously sharp). When purchasing fillets or steaks, avoid those that are skinned and precut it is difficult to be sure whether these are true sea bass.

Nutrition Value:

Sea bass, 1 fillet (3.5 oz.) (99g) (cooked, dry heat)
Calories: 125
Protein: 24g
Carbohydrate: 0.0g
Total Fat: 2.6g
Fiber: 0.0g
Good source* of: Magnesium (53.5mg)

When cooked (dry heat), sea bass provides 0.762 grams of omega-3 fatty acids, derived from EPA** (0.206g) and DHA*** (0.556g), per 100 grams of sea bass.

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
**EPA - Eicosapentaenoic Acid
***DHA - Docosahexaenoic Acid

Substitutes for Sea Bass:

Cod, grouper, haddock, ocean perch, red snapper, striped bass, tilefish.


Sea bass is not a particular fish but a general term to denote any of various saltwater fish that are not necessarily of the bass family.

The many varieties of freshwater bass include largemouth, redeye, rock, shoal, smallmouth, and spotted. These densely populate North American lakes, rivers, and streams and make for excellent sport fishing, yet it is unlikely that you will find them in fish markets or on restaurant menus.

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